Israeli Vegetarian Feast: Quinoa-Stuffed Bell Peppers with Creamy Tahini Sauce & Roasted Mediterranean Vegetables

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large bell peppers, assorted colors 1 cup quinoa, uncooked 2 cups vegetable broth 1 can (15 oz) chickpeas, drained and rinsed 1 small red onion, finely chopped 2 cloves garlic, minced 1 cup cherry tomatoes, halved 1 zucchini, sliced into half
• moons 1 yellow squash, sliced into half
• moons 2 tbsp olive oil Salt and pepper, to taste 1/4 cup tahini 3 tbsp lemon juice 1/4 cup water Fresh parsley, chopped

Instructions

1. a. Preheat oven to 400°F (200°C). b. Cut the tops off of the bell peppers and remove seeds. Place them on a baking sheet. c. In a medium saucepan, bring quinoa and vegetable broth to a boil. Reduce heat, cover, and simmer for 15 minutes or until tender. Fluff with a fork. d. In a large bowl, combine cooked quinoa, chickpeas, onion, garlic, cherry tomatoes, zucchini, and squash. Add salt and pepper to taste. e. Stuff the bell peppers with the quinoa mixture and place them back onto the baking sheet. Drizzle with olive oil and bake for 25 30 minutes or until tender. f. In a small bowl, whisk together tahini, lemon juice, and water to create the sauce. Season with salt and pepper to taste. g. Remove bell peppers from oven and drizzle with tahini sauce. Garnish with chopped parsley.

Chef’s Insight

When stuffing the bell peppers, be sure to leave enough space at the top to hold the tahini sauce without spilling over the sides.

Notes

Serve with a side of crusty bread to soak up the delicious tahini sauce.